Braindead Red (Core Beer)

India Red Ale
6% ABV, 65 IBUS

Aggressive late hop additions produce abundant pine, citrus & spice notes while American & British crystal malts provide a layer of sweet, dark fruit. Our red ale is a welterweight with the impact of a heavyweight champ.

Dry Hopped Wheat (Core Beer)

American Pale Ale with Wheat
4.8% ABV, 50 IBUS

A mashup of two classic styles that defined the early modern brewing Renaissance. With the sweet & grassy grain profile of an American wheat beer & the hop character of an orange citrus forward American pale ale.

Foreign Export Stout (Core Beer)

Oatmeal Extra Stout
6.6% ABV, 43 IBUS

A complex black ale reminiscent of dark chocolate covered espresso beans & currants. Built on dark and caramel barley males with fruity American hops & a hint of licorice root.

Good Morning Dave

Grapefruit Saison
6.5% ABV, 27 IBUS

Our assistant brewer's first commercial recipe, this one was honed to perfection during his homebrewing days. The acidulated malt in addition to the water chemistry adds a slight sour edge to this one, accentuated by the grapefruit peel and pepper notes typical of the style. This one is Braindead approved.

99 Sauvins

Double IPA
10% ABV, 85 IBUS

Cut from the same cloth as Galactic Federation of Might and Green Bullet DIPA, 99 Sauvins delivers huge hop character and showcases the multidimensional nature of Nelson Sauvin. Grapefruit, pineapple and pine are all prominent, but there is ample stonefruit and sauvignon blanc (the characteristic for which the hop is named) like fruitiness. There is ample bitterness and a medium body.

Cascade IIPA

American Imperial SMaSH IPA
8.4% ABV, 70 IBUS

100% Maris Otter Malt
100% Washington Cascade

Cascade is a hop whose importance cannot be overstated. Very simply, it is the defining ingredient of the beginning of the American craft beer movement. Released by the USDA in 1972, it barged onto the scene with big brash flavors of Grapefruit and pine and perfect timing. It is the signature hop in Sierra Nevada Pale Ale, Anchor Liberty Ale, New Albion Ale, and Deschutes Mirror Pond.

Maris Otter, considered by many to be the Rolls Royce of ale malts was developed by Dr. Bell's program at the Plant Breeding Institute of Cambridge University and released in 1966. It is not the easiest malting barley to grow and not the highest yielding, and is therefore more expensive than more modern breeds. However, when malted properly, has unparalleled brewhouse performance, and more importantly, flavor. This brewhouse performance can be measured in two important parameters, lauter performance and extract. Our lauter is quite predictable, but we saw about a 10% faster time to fill our kettle than usual. We also got 9% more extract than expected. Which is how what we formulated as an IPA brewed as an IIPA, our gain is your gain.

Idle Play Things

Belgian Golden Strong Ale
7.2% ABV, 26 IBUS

Spicy, fruity, boozy. A sweet Belgian ale on crank.

Given to Rye to Rye

Dead Flowers

Saison
5.0% ABV, 27 IBUS

Our collaboration beer with the band of the same name, this is floral, spicy, easy drinking and fairly classic Saison with a slightly tart finish. Brewed to be an easy drinker in the Texas heat, not unlike the farmhouse ales that inspired it. It just rocks.

American Hefeweizen

American Wheat
5.1% ABV, 22 IBUS

In the early days of American craft brewing most operations could be counted on to have a similar lineup, which offered something for most type of beer drinkers. You could count on seeing an Amber, a Pale Ale, a Blonde, a Stout or Porter and a wheat beer. It is impractical to manage a second yeast strain for only one beer, so more often than not, the wheat offering was not a classic Bavarian Hefeweizen nor Belgian Witbier. Instead, their house ale yeast was used. Generally a much cleaner (less esters and phenols) that the classic European wheat beers. No such style as Unfiltered American Pale Wheat Ale existed at the time, so brewers frequently called their beers Hefeweizen as a nod to history.
Some of these became iconic craft brands and were among the earliest to see nationwide distribution. Widmer Brothers Hefeweizen, Harpoon UFO Hefeweizen, Odell Easy Street Wheat, Bell's Oberon and the incredibly influential Boulevard Unfiltered Wheat and of course Schlafly Hefeweizen.
This beer pays tribute to those pioneering spirits in reviving a style generally left by the roadside nearly two decades ago. We've updated it bit to modern tastes and added one newer hop variety, but this would be just at home in a brewpub in 1993 as it is at ours today.

Terrasse Gose

5.7% ABV, 12 IBUS

Another tart and refreshing beer that will "crush" it. A gose is a German style wheat that's slightly tart and brewed with salt and coriander. We then add Gewurztraminer white wine grape concentrate which has notes of "rose to apricot kernel and tropical fruits, together with pepper and sweet spices" (I just copied and pasted that). Terrasse is french for "a flat, paved area outside a cafe where people sit to take refreshments" (I also copied and pasted this).

Der Storch

Berliner Weisse
4.3% ABV, 4 IBUS

German for "The Stork," Der Storch is our brewmaster's love letter to his wife. Her favorite beer was La Folie, and after their first child he wanted to brew a refreshing sour beer for her to enjoy. Lacto and Brett were included in this one, but it's the lightest beer we have yet made at Braindead. Lightly tart, bready, dry, highly carbonated.

Main St. Kolsch

Kolsch-style Ale
4.9% ABV, 24 IBUS

A patio pounder. Sweet, bready, crisp with a subtle lemon zing.

Frühlingzeit

Altbier
5.6% ABV, 52 IBUS

German for "springtime," this Altbier has enough caramel and biscuit body to satisfy the discerning bock and schwarzbier lover, yet light enough to enjoy a few during dinner.

Darth Lambicus

A bold Belgian dark strong ale with tart cherry puree, you'll notice the sweet bourbon sting make way for a mellow dark plum and cherry aftertaste. One of the staff's favorite beers at the moment.

Available in bottles at the brewery.

Forbidden Nectar (Odell Collaboration)

Tart Rustic Honey Ale, sour mashed with Brett
4.7% ABV, 10 IBUS

A complex and attention-demanding collaborative effort with our good friends at Colorado craft beer heavyweight Odell, we mashed a portion of the grain at a lower temperature than normal and let the bacteria produce lactic acid for 24 hours before adding figs, wildflower honey, sage and lemon to the wort, finishing off the fermentation with Brettanomyces Bruxcellenus var. Drei. As loud and cloudy as it is sweet and subtle, you don't have to be a honey bee to want to move from glass to glass of this refreshing ale.

Available in bottles at the brewery.

Bent de Garde

Red Wine barrel aged Biere de Garde
8.7% ABV, 27 IBUS

We used 100% Brett in this one -- bright bubblegum sweetness dances with the bold Cabernet's plum drawn from its months of aging. A slight spice and funk sit well back in the palate, with the overall composition changing with every sip.

Available in bottles at the brewery.

Hammer of the Gods

BBA Imperial Wheat Porter
11.1% ABV, 65 IBUS

An Imperial Wheat Porter aged in Woodford Reserve and Stranahan's barrels. Unlike most barrel-aged offerings, Hammer of the Gods was designed from the ground up to be whiskey barrel aged. The inclusion of wheat adds a soft pie-crust character to a big, milk-chocolaty wake up call for your mouth.

Available in bottles at the brewery.

Fill in the Blancs

An already fruity explosion of funk and apricot, we aged this one in California Sauv Blanc oak barrels for six months to pull a grassy melon glaze. Candi syrup ups the sweetness and viscous mouthfeel, finishing strong with a lingering fruity ester bitterness. We recommend pairing it with pan-seared fish or a strong Belgian blue cheese.

Braindead Red (Core Beer)

India Red Ale
6% ABV, 65 IBUS

Aggressive late hop additions produce abundant pine, citrus & spice notes while American & British crystal malts provide a layer of sweet, dark fruit. Our red ale is a welterweight with the impact of a heavyweight champ.

Dry Hopped Wheat (Core Beer)

American Pale Ale with Wheat
4.8% ABV, 50 IBUS

A mashup of two classic styles that defined the early modern brewing Renaissance. With the sweet & grassy grain profile of an American wheat beer & the hop character of an orange citrus forward American pale ale.

Foreign Export Stout (Core Beer)

Oatmeal Extra Stout
6.6% ABV, 43 IBUS

A complex black ale reminiscent of dark chocolate covered espresso beans & currants. Built on dark and caramel barley males with fruity American hops & a hint of licorice root.

Good Morning Dave

Grapefruit Saison
6.5% ABV, 27 IBUS

Our assistant brewer's first commercial recipe, this one was honed to perfection during his homebrewing days. The acidulated malt in addition to the water chemistry adds a slight sour edge to this one, accentuated by the grapefruit peel and pepper notes typical of the style. This one is Braindead approved.

99 Sauvins

Double IPA
10% ABV, 85 IBUS

Cut from the same cloth as Galactic Federation of Might and Green Bullet DIPA, 99 Sauvins delivers huge hop character and showcases the multidimensional nature of Nelson Sauvin. Grapefruit, pineapple and pine are all prominent, but there is ample stonefruit and sauvignon blanc (the characteristic for which the hop is named) like fruitiness. There is ample bitterness and a medium body.

Cascade IIPA

American Imperial SMaSH IPA
8.4% ABV, 70 IBUS

100% Maris Otter Malt
100% Washington Cascade

Cascade is a hop whose importance cannot be overstated. Very simply, it is the defining ingredient of the beginning of the American craft beer movement. Released by the USDA in 1972, it barged onto the scene with big brash flavors of Grapefruit and pine and perfect timing. It is the signature hop in Sierra Nevada Pale Ale, Anchor Liberty Ale, New Albion Ale, and Deschutes Mirror Pond.

Maris Otter, considered by many to be the Rolls Royce of ale malts was developed by Dr. Bell's program at the Plant Breeding Institute of Cambridge University and released in 1966. It is not the easiest malting barley to grow and not the highest yielding, and is therefore more expensive than more modern breeds. However, when malted properly, has unparalleled brewhouse performance, and more importantly, flavor. This brewhouse performance can be measured in two important parameters, lauter performance and extract. Our lauter is quite predictable, but we saw about a 10% faster time to fill our kettle than usual. We also got 9% more extract than expected. Which is how what we formulated as an IPA brewed as an IIPA, our gain is your gain.

Idle Play Things

Belgian Golden Strong Ale
7.2% ABV, 26 IBUS

Spicy, fruity, boozy. A sweet Belgian ale on crank.

Given to Rye to Rye

Dead Flowers

Saison
5.0% ABV, 27 IBUS

Our collaboration beer with the band of the same name, this is floral, spicy, easy drinking and fairly classic Saison with a slightly tart finish. Brewed to be an easy drinker in the Texas heat, not unlike the farmhouse ales that inspired it. It just rocks.

American Hefeweizen

American Wheat
5.1% ABV, 22 IBUS

In the early days of American craft brewing most operations could be counted on to have a similar lineup, which offered something for most type of beer drinkers. You could count on seeing an Amber, a Pale Ale, a Blonde, a Stout or Porter and a wheat beer. It is impractical to manage a second yeast strain for only one beer, so more often than not, the wheat offering was not a classic Bavarian Hefeweizen nor Belgian Witbier. Instead, their house ale yeast was used. Generally a much cleaner (less esters and phenols) that the classic European wheat beers. No such style as Unfiltered American Pale Wheat Ale existed at the time, so brewers frequently called their beers Hefeweizen as a nod to history.
Some of these became iconic craft brands and were among the earliest to see nationwide distribution. Widmer Brothers Hefeweizen, Harpoon UFO Hefeweizen, Odell Easy Street Wheat, Bell's Oberon and the incredibly influential Boulevard Unfiltered Wheat and of course Schlafly Hefeweizen.
This beer pays tribute to those pioneering spirits in reviving a style generally left by the roadside nearly two decades ago. We've updated it bit to modern tastes and added one newer hop variety, but this would be just at home in a brewpub in 1993 as it is at ours today.

Terrasse Gose

5.7% ABV, 12 IBUS

Another tart and refreshing beer that will "crush" it. A gose is a German style wheat that's slightly tart and brewed with salt and coriander. We then add Gewurztraminer white wine grape concentrate which has notes of "rose to apricot kernel and tropical fruits, together with pepper and sweet spices" (I just copied and pasted that). Terrasse is french for "a flat, paved area outside a cafe where people sit to take refreshments" (I also copied and pasted this).

Der Storch

Berliner Weisse
4.3% ABV, 4 IBUS

German for "The Stork," Der Storch is our brewmaster's love letter to his wife. Her favorite beer was La Folie, and after their first child he wanted to brew a refreshing sour beer for her to enjoy. Lacto and Brett were included in this one, but it's the lightest beer we have yet made at Braindead. Lightly tart, bready, dry, highly carbonated.

Main St. Kolsch

Kolsch-style Ale
4.9% ABV, 24 IBUS

A patio pounder. Sweet, bready, crisp with a subtle lemon zing.

Frühlingzeit

Altbier
5.6% ABV, 52 IBUS

German for "springtime," this Altbier has enough caramel and biscuit body to satisfy the discerning bock and schwarzbier lover, yet light enough to enjoy a few during dinner.

Darth Lambicus

A bold Belgian dark strong ale with tart cherry puree, you'll notice the sweet bourbon sting make way for a mellow dark plum and cherry aftertaste. One of the staff's favorite beers at the moment.

Available in bottles at the brewery.

Forbidden Nectar (Odell Collaboration)

Tart Rustic Honey Ale, sour mashed with Brett
4.7% ABV, 10 IBUS

A complex and attention-demanding collaborative effort with our good friends at Colorado craft beer heavyweight Odell, we mashed a portion of the grain at a lower temperature than normal and let the bacteria produce lactic acid for 24 hours before adding figs, wildflower honey, sage and lemon to the wort, finishing off the fermentation with Brettanomyces Bruxcellenus var. Drei. As loud and cloudy as it is sweet and subtle, you don't have to be a honey bee to want to move from glass to glass of this refreshing ale.

Available in bottles at the brewery.

Bent de Garde

Red Wine barrel aged Biere de Garde
8.7% ABV, 27 IBUS

We used 100% Brett in this one -- bright bubblegum sweetness dances with the bold Cabernet's plum drawn from its months of aging. A slight spice and funk sit well back in the palate, with the overall composition changing with every sip.

Available in bottles at the brewery.

Hammer of the Gods

BBA Imperial Wheat Porter
11.1% ABV, 65 IBUS

An Imperial Wheat Porter aged in Woodford Reserve and Stranahan's barrels. Unlike most barrel-aged offerings, Hammer of the Gods was designed from the ground up to be whiskey barrel aged. The inclusion of wheat adds a soft pie-crust character to a big, milk-chocolaty wake up call for your mouth.

Available in bottles at the brewery.

Fill in the Blancs

An already fruity explosion of funk and apricot, we aged this one in California Sauv Blanc oak barrels for six months to pull a grassy melon glaze. Candi syrup ups the sweetness and viscous mouthfeel, finishing strong with a lingering fruity ester bitterness. We recommend pairing it with pan-seared fish or a strong Belgian blue cheese.